Winter squash tends not to be associated with Italian cooking. But in fall and winter, beautiful big squashes adorn the farmers’ markets from north to south. In Emilia-Romagna, squash-filled ravioli are a classic; and in the south, cooks sauté the squash in olive oil, then dress it with vinegar, sugar, and mint. This recipe pays tribute to those southern flavors.
— Domenica Marchetti
• ON-DEMAND: Listen to Faith’s conversation with Domenica; it aired both in shows about how to make summer last and again during a show about how to make watermelon salad and rosé sangria for a party. •
Text excerpted from PRESERVING ITALY © 2016 by Domenica Marchetti. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo © 2016 Lauren Volo.